Ethiopian Injera Traditionally, Injera is made using teff, a tiny, round gluten-free grain that flourishes in the highlands of Ethiopia. Injera has an airy, bubbly texture, and also a slightly sour taste, which makes it a perfect accompanient to stews, curries and savoury dishes. In the UK, Injera is often made using a combination of teff and wheat flour. Millet flour from a health food shop will work fine as a replacement for teff. Ingredients (Serves 14) 1 tablespoon dried active baking yeast 1.2L (2 pints) warm water (45 C) 600g (1 1/3 lb) teff, finely ground millet flour or a combination of teff and wheat flour 1/4 teaspoon bicarbonate of soda Method Dissolve yeast in 60ml of the water. Allow to proof and add the remainder of the water and the millet flour. Stir until smooth and then cover. Allow to stand at room temperature for 24 hours. Stir the batter well and mix in the baking soda. Heat a large non-stick frying pan over medium heat. Pour about 75ml of the batter into the pan, turning to cover the bottom of the pan evenly. Cover the pan and allow to cook for about 1 minute. The bread should not brown but rather rise slightly and be very easy to remove. It is cooked only on one side. This top should be slightly moist. Remove to a platter and cool. Stack the cooked breads on a plate. Serve warm with a stew or curry. Recipe adapted from All Recipes UK.